Gently-spiced Turkey

Name: Gently-spiced Turkey with Mustardy Warm Potato Salad and Roasted Tenderstem Broccoli
Total time: 35 min
Yield: 2
Cuisine: British
Ingredients: 350 Salad Potatoes; 1 Ground Coriander; 150 Tenderstem® Broccoli; 1 Wholegrain Mustard; 2 British Turkey Steaks; 1 Chives; 15 Honey; 2 Ground Cumin; 1 Flat Leaf Parsley; 1 Lemon; 1 Mayonnaise; 1 Olive Oil

with Mustardy Warm Potato Salad and Roasted Tenderstem Broccoli

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We love a Turkey Steak with Potato Salad and Tenderstem and this deliciously simple, chef-curated recipe doesn't disappoint. Time to bust out the pots and pans!

Tags:

Calorie Smart

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total35 minutes

Active 35 minutes

DifficultyMedium

Ingredients

serving amount

350

Salad Potatoes

Ground Coriander

150

Tenderstem® Broccoli

Wholegrain Mustard

British Turkey Steaks

Chives

Honey

Ground Cumin

Flat Leaf Parsley

Lemon

Mayonnaise

Not included in your delivery

Olive Oil

Nutritional information

Energy (kcal)445 kcal

Fat19 g

of which saturates2 g

Carbohydrate40 g

of which sugars12 g

Protein30 g

Salt1 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Medium Saucepan

•Grill Pan

•Bowl

•Small Bowl

Instructions

Preheat your oven to 180°C and bring a large saucepan of water to the boil with a pinch of salt for the potatoes. Chop the new potatoes into 2cm chunks (no need to peel) and add to the saucepan of water. Boil for 10-15 mins, or until you can easily slip a knife through them, then drain in a colander.

Meanwhile, put the ground cumin and coriander in a shallow dish, add a glug of oil and season with a good pinch of salt and pepper. Mix together, then add the turkey steaks and turn in the mixture until coated all over with the mixture. Set aside. IMPORTANT: Remember to wash your hands and equipment after handling raw meat!

Put the tenderstem® on a lined baking tray, drizzle with oil and season with salt and pepper. Toss to coat then spread out and roast on the top shelf of your oven until tender and crispy at the edges, 12-15 mins. Turn halfway, through cooking.

Heat a splash of oil in a frying pan on high heat. When hot, carefully add the turkey, turn down the heat a little and fry for 1-2 mins on each side - you want a nice crust to form. Transfer to another baking tray and roast on the middle shelf of your oven until cooked through, 8-10 mins. iIMPORTANT: The turkey is cooked when it is no longer pink in the middle. When cooked, remove from the oven and allow to rest for a few minutes.

Finely chop the chives and zest the lemon. In a large bowl, combine the mayonnaise, wholegrain mustard, chives and lemon zest with a pinch of salt and a good grind of pepper. Set aside. Roughly chop the parsley. In a small bowl, combine the parsley, honey, a squeeze of lemon juice and the oil (see ingredients for amount). Season with salt and pepper and set aside.

When the potatoes are cooked, allow them to sit in the colander for 5 mins before tossing them into the mayonnaise dressing. Season to taste with salt and pepper if needed. Slice the turkey steaks into 4-5 strips. Serve alongside the warm potato salad and roasted tenderstem®. Drizzle the parsley dressing over the turkey. Finish with any remaining lemon, cut into wedges. Enjoy!